Paleo Egg Curry
Dive into the rich, aromatic flavors of this **Paleo Egg Curry**, a wholesome and satisfying dish that perfectly balances bold spices and creamy coconut milk. This recipe is a gluten-free, dairy-free twist on a classic favorite, making it a nutritious choice for anyone following a paleo lifestyle. Hard-boiled eggs are simmered in a fragrant blend of curry powder, turmeric, cumin, coriander, and red chili, then nestled in a luscious tomato-coconut milk sauce that’s both comforting and vibrant. Quick to prepare in under 40 minutes, this dish is ideal for busy weeknights. Garnished with fresh cilantro, it’s best served with cauliflower rice or other paleo-friendly sides for a complete and hearty meal. Whether you're craving Indian-inspired flavors or seeking a keto-friendly protein-packed dinner, this Paleo Egg Curry is sure to impress your taste buds!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons coconut oil
- 1 large, finely chopped onion
- 2 teaspoons ginger-garlic paste
- 2 medium, finely chopped tomato
- 1 cup coconut milk
- 1 tablespoon curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon, or to taste salt
- 2 tablespoons, chopped fresh cilantro
- 1 cup water
Instructions
Begin by boiling the eggs: Place the eggs in a pot with enough water to cover them. Bring to a boil and then reduce the heat to low. Let them simmer for about 10 minutes. Remove from heat and transfer the eggs to a bowl of cold water. Once cooled, peel the eggs and set aside.
Heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they soften, around 5 minutes.
Add the curry powder, ground turmeric, ground cumin, ground coriander, red chili powder, and salt. Stir well until the spices are well combined with the tomato mixture.
Pour in the coconut milk and water, stirring to combine. Allow the mixture to come to a gentle simmer.
Gently add the peeled eggs to the curry and spoon the sauce over them. Let the curry simmer for an additional 10 minutes, allowing the flavors to meld together.
Taste and adjust the salt if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with cauliflower rice or your choice of paleo-friendly sides.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7242 mg | 315% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 48.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 321 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
